Global Sampler

Down and Dirty Rice

Traditionally, what makes Creole “dirty rice” dirty is the addition of fowl gizzards. Um, no thanks. Chopped eggplant, a Louisiana crop, takes its place in this super-satisfying veggie version. Not spicy in itself, but you can make it that way. That’s what Tabasco is for. more→

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Koorma Vegetable Curry

The term koorma refers to a Northern Indian style of cookery that utilizes yogurt. For vegans and for those who wish to adapt this to dairy-free, use coconut yogurt. more→

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Thai-Spiced Sweet Potato Stew

Sweet Potatoes on table

With Thai ingredients available at most natural foods stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas.

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Mediterranean Spinach with Pine Nuts and Raisins

Mediterranean Spinach with Pine nuts and raisins

Spinach with pine nuts and raisins is a traditional Mediterranean side dish that’s both elegant and easy. Its mild and slightly sweet flavor provides a nice counterpoint to boldly flavored Italian pasta dishes. But really, it goes well with most any kind of meal, including those featuring grain dishes and curries as well. more→

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Chapatis

Homemade Chapatis recipe

These simple, traditional Indian flatbreads are especially good served with curried soups and stews. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more→

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Chickpea Zucchini Farinata with Cabernet-Red Onion Jam

Chickpea Zucchini Farinata With Cabernet-Red Onion Jam

In Liguria, they call it farinata, in Provence, they call it socca. In both cases, it’s a Mediterranean pancake made with garbanzo flour, so it’s not just luscious, it’s gluten-free. Crispy crusted with a tender inside, it’s great by itself or with the red onion jam linked to this recipe in the ingredient list following. more→

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Creole Stuffed Eggplant

Eggplants in a basket

This delicious stuffed eggplant dish is inspire by recipes I came across in old Creole cookbooks. more→

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Tagine of Squash and Chickpeas with Mushrooms

I love the unusual combination of flavorings in this dish. The tastes of the cinnamon and ginger really come through, and the bittersweet mixture of lemon and honey, with a sprinkling of currants, adds a perfect finish. Serve this over whole-grain couscous to complement the Middle Eastern flavors. Add spinach or Swiss chard to complete the meal. Use a medium to large (3 ½ to 5 quart) slow cooker. Excerpted  from The Vegetarian Slow Cooker* by Judith Finlayson. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved. more→

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